Thai Red Chicken Curry
Thai Red Chicken Curry is spicy and sweet and packed full of flavour. The lychees add a burst of sweetness to cut through the spice of the chilli. While the creamy, spicy sauce brings a warm and comforting layer to the dish. Serve with rice to soak up the sauce, coriander for some extra freshness and sliced chilli for that extra hit of heat.
Also try my Indian-style curries: Butter-free Butter Chicken and Healthy Chicken & Vegetable Curry. If you make these, you should definitely try the Last Minute Naan Bread as the perfect accompaniment.
Red Chicken Curry Ingredients
Ginger and garlic: adds to the bottled curry paste flavour.
Thai red curry paste: bottled works beautifully for this chicken curry. You can create your own, but I find store bought has enough flavour with my other additions.
Chicken: I like to use chicken thigh fillets when the chicken cooks for a longer time.
Coconut milk: the creamy part of this dish… a must!
Stock: I use salt-reduced chicken, but plain chicken or vegetable stock are fine too.
Balance: sugar, fish sauce and lime juice balance the dish beautifully. Be sure to taste the red chicken curry sauce and add more of any of these, if you think necessary. But only add at the end, after all ingredients have been added. The lychees definitely add sweetness and you don’t want to add too much sugar before they have been added.
Lychees: pops of sweetness. I love the lychees in this dish, but they may not be to everyone’s taste. If you’re not a lychee fan, you can try grapes or cherry tomatoes.
Vegetables: the capsicum and snow peas add a lovely freshness to the red chicken curry. Make sure you add the snow peas only a few minutes before you serve so they retain their crunch.
Serving: fluffy rice soaks up the delicious sauce and some chopped fresh coriander and sliced red chilli (if you’re brave) really liven it up.
Feedback: Did you try the Thai Red Chicken Curry? Let me know in the comments below. Cheers, Elby!
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